Description
This Almond Flour Banana Bread is a moist, naturally sweetened loaf perfect for a wholesome breakfast or snack. Made with ripe bananas, almond flour, and a touch of cinnamon, it offers a gluten-free alternative that is rich in flavor and texture. The recipe uses simple ingredients and is baked to perfection, resulting in a delicious, nutrient-dense bread with a tender crumb.
Ingredients
Scale
Main Ingredients
- 3 medium-large very ripe bananas with brown spots (about 1 cup mashed)
- 3 large eggs
- 1/4 cup sweetener of choice (maple syrup recommended)
- 1/4 cup mild oil or melted butter (avocado oil recommended)
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 3 cups almond flour (not almond meal)
- Cooking spray (such as Misto) for greasing the pan
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan thoroughly with cooking spray to prevent sticking.
- Mash Bananas: In a large bowl, mash the bananas with a fork or potato masher until smooth and free of large lumps.
- Combine Wet Ingredients: Add the eggs, your choice of sweetener (maple syrup recommended), mild oil or melted butter, and pure vanilla extract to the mashed bananas. Whisk everything together until the mixture is well combined and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the almond flour, ground cinnamon, baking soda, baking powder, and salt to ensure even distribution of leaveners and spices.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing which can affect the bread’s texture.
- Pour Batter into Pan: Pour the batter into the prepared loaf pan and use a spatula to smooth the top evenly.
- Bake: Place the pan in the preheated oven and bake for 50-60 minutes. Check doneness by inserting a toothpick into the center of the bread; it should come out clean when done.
- Cool: Allow the banana bread to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before slicing to ensure clean cuts and the best texture.
Notes
- Use very ripe bananas with brown spots for optimal sweetness and moisture.
- Almond flour should be finely ground, not almond meal, to achieve a better texture.
- Customize sweetness by adjusting the amount or type of sweetener used.
- Allow the bread to cool completely before slicing to prevent crumbling.
- This recipe is naturally gluten-free and can be made dairy-free by using oil instead of butter.
